VARIETAL: 100% Nero D'Avola
FARMING PRACTICES: Traditional. Hand harvested in small 30lb boxes between the end of August and the first days of September.
WINEMAKING: Traditional. The maceration of the skins occurs at low temperatures for two days to extract sweet and delicate tannins and color. Alcoholic fermentation takes place at low temperature for 12 days. The wine is finally aged in barrels of French oak for 8 months.
TASTING NOTES: Intense ruby red. Fragant in the nose with hints of red fruit (cherries, blackberries) and spices. Full bodied with an excellent balance and a long finish. Will pair well with cheese, cold cuts, meats, pasta, pizza and many other foods.